Grandmother Stougaard's Caramel Pecan Sweet Rolls

Pour the milk into a small saucepan and set over medium heat. Heat just until a skin starts to form on the top then remove from the stove and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.

Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface and let stand until foamy 5 to 10 minutes.

In a large bowl stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time mixing well after each addition until the mixture forms a dough. Knead on a floured surface adding more flour if necessary until dough is smooth and elastic about 8 minutes. Place in an oiled bowl and turn once to coat the top. Cover and let rise until doubled in size 1 to 2 hours.

Punch down dough and let rest on the counter while you prepare the caramel topping. In a medium bowl mix together the corn syrup 1 1/2 tablespoons of water 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.

On a lightly floured surface roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.